This Man's Cook's Jellied Fish Cake Salad

• 6 squares of fish cake
• 10cm of white part of scallion
• 1 tablespoon fermented soy sauce
• 1 tablespoon anchovy sauce
• 1/2 tablespoon sugar
• 1/2 tablespoon minced garlic
• 1 tablespoon red pepper powder
• 3 tablespoons maltose
• 2 tablespoons sesame seeds
• 1 tablespoon toasted sesame oil

Recipe 🍳

Cooking tips 💡

• Do not soak the fish cake in hot water for too long—over 30 seconds will wash away its signature savory umami flavor.
• Rinse immediately with cold water after blanching to prevent the fish cake from softening and to preserve its chewy, bouncy texture.
• For best results, use only the white part of the scallion, as it has less juice and delivers a cleaner, crisper flavor compared to the green leaves.